From The Norwalk Hour: An End-of-Summer Dinner On The Harbor
It’s been a rough ride for restaurant dining this summer. We’ve been out a few times, but not as often as in summers past. The …
From The Norwalk Hour: Plum Torte — A Favorite Fall Dessert for 37 Years
In August of 1983 Marian Burros published her recipe for a plum torte in the De Gustibus column of the New York Times. It was …
From The Norwalk Hour: A Message in a (Wine) Bottle
“In 2001 Jennifer Buck, the young l’Américaine, travels to France fresh out of college, where she meets Didier Ferrier, a second generation grape grower in …
From The Norwalk Hour: Boiled Peanuts, Country Caviar of the South
When I think of eating in Georgia some mouthwatering flavors come to mind. Just like pizza in New Haven, lobsters in Maine, and clam chowdah …
From The Norwalk Hour: Why is Steakhouse Beef Better?
Right off the bat, the steaks looked different. Streaks and flecks of fat were evenly and lavishly visible throughout the meat — a look vastly …
From The Norwalk Hour: Dive Into Rum for a Tropical Vacation Vibe
Is there a more magical combination than rum and tropical fruit? Think of a rum punch, a tiki drink, Mai Tai, or just rum with …
From The Norwalk Hour: Oysters are Always in Season
“Oysters “R” in season.” Have you ever heard that old-time bit of advice on shellfish consumption? The message was a warning to avoid fresh oysters …
From The Norwalk Hour: The BLT is at the Top of the Everyday Food Chain
Bright red vine-ripened tomatoes piled high in their luscious glory herald some of the best eating of the season. In August farm bounty is displayed …
From The Norwalk Hour: Chefs Use Creativity to Transform Food
Mies van der Rohe, the legendary mid-century modern architect once said, “God is in the details.” He was talking about buildings, of course, but the …
From The Norwalk Hour: Summer is the Season for Thyme
I watched as master chef Jacques Pepin took a handful of fresh thyme, stems and all, and tossed it into his braised veal roast. It’s …